Ingredients
For the Meatballs:
2 lbs (900g) ground meat mix (½ pork, ½ beef recommended for best flavor)
⅔ cup plain breadcrumbs (Panko works great)
½ cup finely grated Parmesan cheese
2 large eggs
¼ cup whole milk
4 cloves garlic, minced
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
2 tbsp fresh parsley, finely chopped (optional, for color)
For the Peach Bourbon Glaze:
1 cup high-quality peach preserves or jam
½ cup good-quality bourbon
⅓ cup ketchup
¼ cup low-sodium soy sauce
¼ cup apple cider vinegar
3 tbsp light brown sugar, packed
2 tbsp Worcestershire sauce
2 cloves garlic, minced
1 tsp grated fresh ginger (or ½ tsp ground ginger)
½ tsp red pepper flakes (adjust to taste)
1 tbsp cornstarch mixed with 2 tbsp cold water (slurry, for thickening)
For Garnish:
Thinly sliced green onions
Sesame seeds
Fresh parsley
Equipment
Large mixing bowl
Baking sheet
Parchment paper or aluminum foil
Medium saucepan
Whisk
Toothpicks for serving
Instructions
Step 1: Prepare the Meatballs
Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or foil for easy cleanup.
Make the Mixture: In a large bowl, gently combine all the meatball ingredients: ground meat, breadcrumbs, Parmesan, eggs, milk, garlic, salt, pepper, smoked paprika, and parsley. Use your hands or a fork, but be careful not to overmix, as this can make the meatballs tough.
Form the Meatballs: Using a tablespoon or a small cookie scoop for uniformity, portion the mixture. Roll each portion into a smooth, 1-inch ball. Place them about ½ inch apart on the prepared baking sheet.
Bake: Bake in the preheated oven for 18-22 minutes, or until they are cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
Step 2: Make the Peach Bourbon Glaze
Combine & Simmer: While the meatballs bake, combine the peach preserves, bourbon, ketchup, soy sauce, apple cider vinegar, brown sugar, Worcestershire sauce, garlic, ginger, and red pepper flakes in a medium saucepan over medium heat. Whisk until smooth.
Thicken the Sauce: Bring the mixture to a gentle boil, then reduce heat to a simmer. Let it cook for 8-10 minutes, stirring occasionally, allowing the alcohol to cook off and the flavors to meld. Whisk in the cornstarch slurry and continue to simmer for another 2-3 minutes, until the sauce has thickened to a glossy, glaze-like consistency. Remove from heat.
Step 3: Combine and Finish
Glaze the Meatballs: Once the meatballs are baked, you have two elegant serving options:
For a Buffet (Recommended): Transfer the hot meatballs to a slow cooker or a chafing dish. Pour about ¾ of the warm glaze over them and gently toss to coat. Keep on the “Warm” setting. Serve the remaining glaze on the side for extra dipping.
For a Platter: Add the baked meatballs directly to the saucepan with all the glaze. Gently toss over low heat for 2-3 minutes until fully coated and heated through. Transfer to a serving platter and spoon any extra glaze over the top.
Garnish and Serve: Garnish generously with sliced green onions, a sprinkle of sesame seeds, and fresh parsley. Serve immediately with a bowl of toothpicks.
Chef’s Notes & Make-Ahead Tips
Meatball Make-Ahead: You can form the meatballs a day in advance. Cover and refrigerate them on the baking sheet until ready to bake. You may need to add 1-2 minutes to the baking time.
Sauce Make-Ahead: The glaze can be made up to 3 days ahead. Store in an airtight container in the refrigerator and gently reheat on the stovetop or in the microwave before using.
Full Make-Ahead: Prepare the entire recipe (bake meatballs and make sauce). Let both cool completely, then combine and store in an airtight container in the fridge for up to 2 days. Reheat in a saucepan over low heat, adding a splash of water or broth if the sauce is too thick.
Slow Cooker Method: After a quick sear in a pan or a brief bake (just to set their shape), add the raw meatballs and all the glaze to a slow cooker. Cook on LOW for 4-5 hours or HIGH for 2-3 hours.
Bourbon Note: The alcohol cooks off, leaving only the rich, oaky flavor. For a non-alcoholic version, substitute the bourbon with ¼ cup apple juice + ¼ cup peach nectar and add an extra ½ tsp of vanilla extract.
